Embrace your inner health hipster and say hello to cooking with coconut oil. It’s not just for frying you know.
Fast becoming the big daddy of the kitchen, coconut oil is your multi-taking cooking hero. It can masquerade as everything from buttercream to dried fruits. Yes, really.
SWAP 1: COOKING OIL
Coconut oil beats olive, avocado, vegetable, sunflower when it comes to working in the hottest cook offs. Why? Not only can it cope (and cook) when up against super high temperatures (that’s you, sizzling stir-fries), it’s low in polyunsaturated fats.
SWAP 2: BUTTER
Spread it on warm toast or add it to your cake mix. Trust us, it works. It’s the closest plant-based oil to butter that stays solid when cold and softens at room temperature, it’s a dairy-free delight. Perfect for vegans and health hipsters.
SWAP 3: DRIED FRUITS
Granola gets a bad rap because it can have a high sugar content, but replace those raisins and apricots with nuts and oats drizzled and baked with coconut oil and ta-dah! A lower sugar treat that’s deliciously nutty.
SWAP 4: MILK
Thought switching from milk to a slab of butter in your coffee was the NBT (next big thing?). That was sooo 2014. Try using coconut oil instead; it has all the creaminess and tastes better, fact.
SWAP 5: WATER
Melt some coconut oil, pour it into an ice tray and reach for a cube whenever you want to add joy to your drink or create a light Slush Puppy-type slurp. Who needs Ice Maidens?
SWAP 6: FROSTING
Cake toppings can be a dairy danger zone, so for a lip-smackingly good alternative grab some coconut oil, sugar, vanilla extract and a splash of coconut milk or cream, then try this recipe for coconut carrot cake